SOUPS
Please click on the recipe(s) you would like to view / print
Gazpacho
This simple Spanish summer soup is easy to prepare and is full of fresh veggies.
3 cups tomato juice (made by blanching tomatoes and running them through a blender. Do not sieve)
1 - 2 spring onions , minced
1 green capsicum, minced
1 clove garlic, crushed
1 medium cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
1 tsp. dried tarragon
1 tsp. minced fresh basil
Pinch of ground cumin
Dash of hot sauce
2 Tbsp. olive oil
Salt and pepper, to taste
Blend all the ingredients except 1/3 of the diced cucumber, capsicum and spring onions which should be used as a garnish. Chill and serve cold. Serves 6.
Chilli Soup
2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 tsp chili powder (optional)
1 tsp cumin
1 bay leaf
Pinch of pepper
5 - 6 peeled tomatoes
1/2 litre vegetable stock
1/2 cup cooked kidney beans, drained
Heat the oil; add the onion, carrot, garlic and peppers. Add the spices, the tomatoes and the stock. Simmer for 50 minutes. Add the kidney beans. Remove the bay leaf, and serve hot. For a more homogenous thicker effect, cream half the soup in a blender and add this to the other half of the soup. Heat and serve. Serves 6.
Cold or Hot Chickpea Soup
This tasty filling soup is easy to make and always appreciated.
1 cup boiled chickpeas
3/4 cup water
1 teaspoonful sesame butter
Juice of 1 lime
1 clove garlic
A small piece of onion
1/2 teaspoon salt
A small quantity of fresh coriander / parsley (optional)
Put all the ingredients in the grinder till well liquefied. Chill or warm as desired and serve. Serves 2.
Carrot Ginger Soup
This elegant soup is the perfect start to a meal.
1 tsp olive oil or other cooking oil
1 onion, chopped
1 1/2 lbs. carrots, peeled and diced
1 tsp. fresh ginger, grated
2 tsp. coriander seeds, crushed
4 cups vegetable stock or water
Salt and pepper, to taste
Heat the olive oil and fry the onions for about 5 minutes until transparent. Add the carrots, ginger, and crushed coriander seeds and stir on medium heat for 5 minutes.
Add the stock or water and bring to a boil. Cover and cook until the carrots are tender.
Purée the soup in a blender and then strain through a sieve.
Reheat the soup and season with salt and pepper, ladle into bowls, and serve hot with bread. Serves 4
